Grilled Eggplant with Tomato and Feta

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November 5, 2015

Have a taste of the exciting Mediterranean Trio. This vegetarian addiction is a finely balanced combination between eggplant, tomatoes and feta, all infused with fresh basil and extra virgin oil.


4 Servings

1 large eggplant

3 large tomatoes, to match the diameter of the eggplant

0.4 lbs Bulgarian feta, crumbled

1/2 cup fresh basil leaves

juice of half lemon

2 garlic cloves

½ extra-virgin olive oil

Kosher salt

Freshly ground black pepper to taste


1Cut of the eggplant crosswise into ½” thick rounds. Lightly season them with salt and leave them for 30 minutes on a side to let water to come out of the eggplant.

2Once ready drizzle some olive oil on top of each slice and grill them on a lightly oiled grill rack for 2 -3 minutes each side.

3Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves and 1 teaspoon salt in an emersion blender until smooth.

4Cut the tomatoes crosswise to 1/4” thick rounds.

5Lightly oil the baking pan. Arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle feta crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, feta and tomato rounds and top with the rest of the crumbled feta.

6Preheat the oven to 400F.

7Drizzle some olive oil on top of each stack and bake for 15 minutes.


1 Review


July 9, 2016

We had these as an appetizer for a dinner party, everyone enjoyed it!

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